Apricot Cream Topping
Submitted by marslynne
Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis versatile topping starts with a cooked base of apricot pulp and juice thickened with flour and sweetened just enough to balance the fruit’s tartness.
A splash of lemon juice brightens everything, and once the mixture cools, whipped cream gets folded in for an airy texture.
Spoon it over pound cake, layer it in parfaits, or use it to fill a layer cake.
Pro Tips
- Press the drained apricots through a fine-mesh sieve for the smoothest pulp
- Stir constantly while cooking to prevent lumps from forming
- The topping thickens slightly as it chills, so don’t worry if it seems thin at first
Ingredients
Directions
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 cup pulp and add gradually to flour mixture, stirring until blended.
Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice.
Chill. Fold in cream. Makes 3 cups.
Comments